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En Español Recipe ↆ Video ↆ
Plátanos al Caldero (Caramelized Ripe Plantains) is not a dessert. You heard right. It's a side dish that pleases our taste for mixing sweet and savory.
By Clara Gonzalez - Last reviewed . Published Dec 22, 2010
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Why we ❤️ it
Do you remember the saying "we're all unique"? You need to know other cultures to understand and appreciate your own. Try these Plátanos al Caldero (Dominican Sweet Plantains) and you'll find something that is both unique to the Dominican Republic and shared with a lot of countries.
We are not the only country with a penchant for mixing sweet and savory in our meals. In fact, Danes serve a similar dish to this one, made with summer potatoes, which are served caramelized. It adds a touch of sweet to the Danish meal, although morediscreet as potatoes are not as sweet as ripe plantains.
Ripe plantains and caramelized ripe plantains.
Several Asian countries add sugar or fruits to their foods in an attempt to tame the fiercely spicy flavors in their cooking. And, of course, we must mention that both Puerto Rico and Cuba also serve ripe plantains with their meals.
Is this a dessert?
No, it isn't. But if you didn't read all of the above you would suspect we misplaced this recipe and put it with the side dishes instead of the desserts.
It wasn't a mistake. As a matter of fact, this is a favorite Dominican side dish (and there are other similar ones). Sure, Dominicans might have overdone it a bit on the sweet side with this one, but this really is a crowd-pleaser and for a reason.
About this recipe
The twist to my Dominican sweet plantains recipe for is rum. It's not a traditional touch, but not unheard of either.
These are grown-up plantains, but if you want to serve them to children or anyone who would object to the rum, feel free to leave it out.
Try it, I assure you that you'll like it. 10 million people can't be wrong.
Buen provecho!
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[Recipe + Video] Plátanos al Caldero (Dominican Caramelized Ripe Plantains)
By: Clara Gonzalez
Plátanos al Caldero - Recipe & Video (Caramelized Ripe Plantains): not a dessert. You heard right. It's a side dish that pleases our taste for mixing sweet and savory. A dish that will make you weak in the knees.
5 from 4 votes
Save for Later Print Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Dinner, Lunch
Cuisine Caribbean, Dominican, Latino
Servings 4 servings
Calories 301 kcal
Ingredients
- 2 plantain, (very ripe) (see notes)
- 4 cinnamon stick
- 4 tablespoons vegetable oil
- 1 cup water
- 3 tablespoons brown sugar
- 4 tablespoons golden rum, (optional)
- ¼ teaspoon salt
Instructions
1. Prepare the plantains
Peel the plantains and cut into halves.
Stick the cinnamon into the plantains.
2. Fry
In a skillet heat the oil over medium heat, add the plantains and fry and rotate until golden brown all around.
3. Mix
In a separate container mix water, sugar, rum, and salt. Pour this mix into the frying pan (careful with splatters!).
4. Cook
Lower the heat and cook and rotate until the liquid turn into syrup left and ⅔ has evaporated.
5. Serve
Serve immediately.
Cook's Notes
Your plantains MUST be very ripe for this to work. The peel should be almost black and the plantain a bit mushy when you squeeze it.
Don't eat the cinnamon sticks, pull them out prior to serving, or just eat around them.
Nutrition
Calories: 301kcalCarbohydrates: 37gProtein: 1gFat: 14gSaturated Fat: 1gCholesterol: 0mgSodium: 151mgPotassium: 458mgFiber: 2gSugar: 22gVitamin A: 1010IUVitamin C: 16.5mgCalcium: 10mgIron: 0.6mg
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
READERS SEARCHED FOR caramelized plantains recipe, cinnamon sugar plantains, how to make puerto rican sweet plantains, platanos recipe
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